Goan Pork Vindaloo

Saw this on the America's Test Kitchen tv channel and had to try it.

Ingredients:3 to 3.5 lb pork shoulder, cubed1 large onion, chopped fine1 cup water1 1/2 inch fresh ginger, peeled and sliced, 1/8" thick.6 garlic cloves, peeled and trimmed3 tablespoons kashmiri chili powder1 tablespoon paprika1 tablespoon ground cumin2 teaspoons table salt1 teaspoon pepper1/4 to 1/2 teaspoon cayanne pepper (optional.)1/2 teaspoon ground cinnamon1/2 teaspoon ground cardamom1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1 tablespoon vegetable oil1/3 cup coconut vineagar

Blend water, ginger, garlic, and spices until the consistency of thick tomato sauce.

A couple of pro-tips. Kashmiri Chili Powder is ESSENTIAL. It smells and tastes unlike any chili powder I've ever had. That smell of an Indian restaurant? Kashmiri chili powder.

It's also SUPER hard to find, I went to 2 Indian groceries and 2 international groceries and struck out. Ended up buying it on Amazon.

Same for the coconut vineagar. I found SPICED coconut vineagar, but I don't know if that's the same thing or not.

Pro tip #2 - peeling ginger couldn't be easier. Scrape the side with a spoon. Peel comes right off.

Pour over pork in large bowl.

Heat oil in dutch oven over medium heat until shimmering, then cook onion until translucent, 7 to 9 minutes.

Pour in the pork, spread into an even layer and cook until bubbling. +2 minutes.

Cover, put in 325° oven for 40 minutes.

Stir in coconut vineagar.

Cook another 40 to 50 minutes until fork tender.

Rest for 10 minutes and serve!